Cookie Jar

The Cookie Jar is your one-stop blog for everything to do with the fine art of baking. We have all the ingredients with CAB Food’s extensive range of ingredients and decor only a click away. CAB Foods has everything the avid baker needs, including a really good red velvet premix which is so good it tastes home-made.

kid-peeking-at-cookie-jar choc-chip-cookies

The Cookie Jar isn’t just for the shopper in you as it has a whole bunch of blog posts fresh from the oven for you to peruse: from getting your kids involved in baking to Heston’s next big surprise the Cookie Jar is one blog you won’t be able to resist. So take your time, scroll through the Cookie Jar’s depths and discover the sweet treats awaiting you.

chocolate cake

Chocolate Cake with Nutella Frosting











We don’t think that there is anybody who does not love the chocolatey almond taste synonymous with Nutella spread. So we found a recipe combining our two favourite things– Nutella and chocolate.


We cannot be held responsible for polishing an entire cake in one sitting.


  • 1 and ¾ cups of all-purpose flour
  • 2 cups sugar
  • ¾ cup of cocoa powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 cup of buttermilk (make sure to shake it first)
  • ½ cup of vegetable oil
  • 2 extra-large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of freshly brewed good quality coffee

Ingredients for the frosting

  • 2 cups of whipping cream
  • ½ cup of Nutella


  1. Preheat the oven to 180 degrees Celsius, thereafter line two cake tins with butter and lay wax paper inside.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a bowl.
  3. In another bowl combine the buttermilk, oil, eggs and vanilla essence.
  4. Slowly add the wet ingredients to the dry ingredients and mix with an electric beater set on its lowest speed. Once ingredients are thoroughly combined, stir in the coffee and mix well.
  5. Pour the batter into the cake tins and bake for roughly 40 minutes or until a cake tester comes out clean.
  6. Leave the cake in the tins for about 30 minutes before placing on a cooling rack to continue cooling off.

Prepare the frosting

  1. Whip the cream until thick and fluffy.
  2. Place the Nutella in a large bowl and slowly add the whipped cream, slowly folding it in.

Assembling the cake

  1. Place one layer flat side up on a plate or a cake stand. Spread the top with the Nutella frosting.
  2. Place the second layer on top, rounded side up. Spread the frosting evenly on top and around the sides.
CAKE DECORATING with Grace Stevens

CAKE DECORATING with Grace Stevens

 Cover book two


The much-awaited Cake Decorating with Grace Stevens follows on the success of Grace’s previous book, Celebration Cakes. This book boasts more sugar flowers than the original, and also includes new fondant figures, wedding cakes and theme specific celebration cakes for Easter and Christmas.

The interest in cake decorating has grown with television programmes such as Charley’s Cake Angels, Cake Boss, Last Cake Standing and Ace of Cakes, with the result that an increasing number of people are trying their hand at decorating cakes and are looking for attractive and challenging designs. Cake Decorating with Grace Stevens will definitely appeal to this market.

Grace’s enchanting fondant figurines and cakes are unique, and the step-by-step full-colour photography and detailed instructions make their creation (including unbreakable lace and diff erent hairstyles) highly achievable. The in-depth techniques section will also teach readers how to sculpt, fill, stack, ganache and dowel cakes.

Contents: Introduction; Foreword; Equipment; Techniques; Basic recipes; Ballerina girl cake; Aeroplane cake; Train cake; Slumber party cake; Fluff y teddy cake; Easter egg hunt cake; Mad hatt er cake; Boot camp cake; Indian-inspired wedding cake; Kissing bride and groom cake; Sport cake; Fairy cake; Christmas cake; Welcome baby cake; Supplier list; Templates; Index; Conversion chart; Acknowledgements


Grace Stevens is the founder and owner of Cupcakes by Design in Cape Town. Aft er graduating in 1999, she was a primary school teacher for 9 years before she began decorating cakes as a hobby for family and friends. Her natural talent immediately became apparent when she started modelling fondant and she never looked back.

Grace teaches the art of fondant modelling and cake decorati ng in Cape Town and travels throughout South Africa and overseas to share her expertise. She is a member of the South African Cake Decorators Guild and has become well known for her flower fairies and their original faces.

Sales Points

  • 14 new and exciting cake projects with accompanying full-colour, step-by-step photography and easy-to-understand instructions.
  • Advice on ingredients, tools, sculpting cakes and fondant modelling.
  • Tried-and-tested recipes that can be mixed and matched to the occasion.









ISBN: 978-1-43230-339-6
BARCODE: 9 781432 303396
PRICE: R220.00
FORMAT: 280 x 215 mm
EXTENT: 152 pages
PHOTOGRAPHS: full-c olour step-by-step photography throughout
TEXT: ±25 000 words
BINDING: Soft cover with flaps
IMPRINT: Struik Lifestyle
Struik Lifestyle is an imprint of Random House Struik (Pty) Ltd | Reg No 1966/003153/07
Estuaries No. 4, Oxbow Crescent, Century Avenue, Century City 7441 | PO Box 1144, Cape Town, 8000 South Africa
Tel +27 (0) 21 460-5400
Fax +27 (0) 21 461-7662
Tel +27 (0) 11 484-3538
Fax +27 (0) 11 484-6180
Wendy Sloley +27 (0) 83 499 2170
Annece Winton +27 (0) 83 680 6126
Galette de Rois

Around the World in Scrumptious Cakes and Sublime Desserts











Sit back with a steaming cup of Earl Grey while we take you around the world to explore the cakes and desserts savoured by locals across seas and mountains. From Iceland right across to Russia, each have unique flavours and moulds taken from recipes passed through generations of bakers and doting mothers.

Dorayaki – Japan

This pancake-like dessert is popular among both the old and young in Japan. It consists of two smaller pancakes that are sandwiched together with a layer of Azuki red bean paste. It is thought that the first Dorayaki was made by a samurai.


Mooncakes – China

These little pastries are made with red bean or lotus seed paste and are popular among the Chinese population. Mooncakes are traditionally enjoyed during the Mid-Autumn Festival where friends and family gather to watch the moon rise.


Babka – Poland

At first glance, the Babak closely resembles a loaf of bread, however, once broken apart, an explosion of raisins and other dried berries give it a sweet burst of flavour.


Mawa cake – India

Mawa cake is made from solidified milk and is enjoyed around many tables in Indian families. Of course, no Indian dish is complete without spices; to give the cake some extra flavour, cardamom and nuts are drizzled on top.

Mawa cake

Revani Cake – Greece/Turkey

Some say this cake originated in Greece, others say Turkey. Regardless of where it was first baked, this sponge cake made from semolina and lemon is the perfect accompaniment to a fresh cup of tea or coffee.

Revani Cake

Black Forest Cherry Cake – Germany

The Black Forest Cake is the crème de le crème of all cakes and we’re sure that Marie Antoinette would have given her approval to this darkly decadent cake wrapped in cherries and whipped cream. This cake is as traditionally German as bratwurst and sauerkraut.

Black Forest Cherry Cake

Galette de Rois – France

Translated from French, this cake means the “King’s Cake.” Traditionally eaten after Christmas, this buttery pastry comes with a rich, almond cream filling and is lightly dusted with icing sugar.

Galette de Rois

Kaab el Ghzal – Morocco

These little pastries which are also known as “Gazelle Horns” –crescent-shaped biscuits that are made from almond flour, cinnamon and orange flower-infused water. They’re the perfect shape for dipping into tea or coffee!

Kaab el Ghzal

Destaye – Ethiopia

They may not seem anything to shout home about, but these delicate pastry shells are deliciously filled with raisins, pistachios, almonds, grated coconut and cardamom.


Kurtos Kalacs – Transylvania

These hollow biscuits are lovingly known among locals as “chimney cakes” because as they are taken out the oven, a spiral of hot, sweet steam slowly wafts through the air. These dainty tea-time favourites are dusted with sugar, cinnamon, walnuts, and coconut flakes.

Kurtos Kalacs

Syrniki – Russia

This traditional Russian treat made from cottage cheese-infused dough is favoured as a breakfast and dessert among the sweet-toothed. In its simplest form, this dessert is a deep fried pancake topped with a choice of sour cream, honey, jam or apple sauce.


Guinness Cake – Ireland

Here you can drink your beer and eat it too! Ireland is famous for their Guinness jug-swinging culture and incorporating it into their food goes without saying. This celebratory cake is usually eaten during Christmas and St Patrick’s Day.

Guinness Cake

Sfouf – Lebanon

Don’t let the yellow colour of this cake put you off, made from turmeric-infused Semolina, the taste is a delightful surprise!


Snuour – Iceland

This lovely Icelandic cake makes the perfect centre piece where the entire family can dig in! Closely resembling cinnamon rolls, this doughy cake comes drizzled with chocolate and other sugary treats.


Sacher Torte – Austria

If Austria can be known for two things, it should be for their coffee and cake. The Sacher Torte is a bittersweet chocolate cake with a layer of jam filling which is often accompanied by a shot of espresso.

Sacher Torte

Brazo Gitano – Venezuela

This is a Spanish version of the Swiss Roll where exciting fillings such as strawberry jam, coffee cream and chocolate take your senses to sugary heaven. Among Spanish locals, the cake is fondly known as a “Gypsy’s Arm”.

Brazo Gitano

Milktart – South Africa

Referred to as “melktert” among the Dutch descendants of South Africa, this childhood favourite is made from a sweet pastry crust filled with milk, flour, sugar and eggs.


Unleash your creativity and invent your own dessert or cake; you might just start a new tradition! For all things sugary, sparkly and pretty, CAB Foods has everything you need for a successful bake.


Image credits:

Honey flans

Bake for the bees this World Honey Bee Day











August is a month of mid-winter snuggling, cooking soups and stews and the celebration of women on 9 August. A little-known fact about this month is that the 16th is World Honey Bee Day. American beekeepers petitioned the USDA in 2009 for an official day to honour the honey bee and the practice of cruelty-free, sustainable beekeeping. Now five years old, Honey Bee Awareness Day has become World Honey Bee Day –revered by people all over the globe. The day is often honoured by people who decorate their gardens and homes with lavender, borage and marjoram; irresistible to bees’ pollen receptors.

World Honey Bee Day

Honey history

Bees are not the cuddliest of creatures, although they gift us with one of the most scrumptious and beloved foods –honey. Honey is mankind’s oldest sweetener, dating back to 5500 BC, where it was used by Egyptians to sweeten their food. While humans evolved 50,000 years ago, bees were in the honey business roughly 40 million years before that.  Since then, honey has continued to remain popular amongst human and animals. What better way to celebrate World Honey Bee Day than by baking goods that use this sweet nectar?

Honey flans


  • 7 tbsp honey, divided
  • 1 can sweetened condensed milk
  • 1 cup milk
  • 3 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon kosher salt
  • 2 tsps brown sugar



  1. Preheat oven to 180°. Sprinkle sugar over a medium sized saucepan and cook over medium heat, gently shaking the pan until the sugar turns a light golden brown. Slowly stir in three spoons of honey. The mixture should clump together. Stir gently until just caramelised. Remove immediately from heat and pour the caramelised sugar into medium-sized ramekins.
  2. Place condensed milk and rest of ingredients into food processor or immersion blender and pulse. Add remaining honey and blend until smooth. Pour mixture evenly over each ramekin. Place ramekins in a 20×30 cm pan. Add hot water to the pan at 2.5 cm depth. Cover loosely with tin foil.
  3. Bake at 180° for 30 to 35 minutes or until slightly set. The flan is ready when it wobbles. Once removed from pan, allow ramekins to cool for 30 minutes on a wire rack. Cover and chill for 2 hours. Once ready to serve, run a knife around the ramekin edges to loosen the flans and flip them onto a plate.

Honey flans

Honey-pineapple upside-down cake


  • 2/3 cup honey
  • 1 can pineapple slices in juice, drained
  • 1 1/3 cups sugar
  • 3/4 cup butter, softened
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup plain yellow cornmeal
  • 1 tsp baking powder
  • 1 tsp table salt
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk
  • 3 large eggs
  • 1 tbsp honey for drizzling



  1. Preheat oven to 180°. Pour 2/3 cup honey into a buttered 25 cm cast-iron skillet, tilting skillet to spread evenly. Top with pineapple.
  2. Beat sugar and butter at medium speed with an electric mixer until fluffy. Stir in vanilla gently. Whisk together flour and next 4 ingredients. Then add buttermilk and eggs and whisk firmly. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat mixture until just blended to make batter. Spread batter over the pineapple.
  3. Bake at 180° for 50 minutes. Cake is ready when a toothpick inserted comes out clean. Shield the cake with tinfoil after 40 minutes to avoid browning if need be. Once done, remove cake from oven and allow to cool on a wire rack for 10 minutes.
  4. Once cool, flip cake onto a serving platter or cake board. Drizzle with honey and allow to cool for a further 15 minutes before serving.

Honey-pineapple upside-down cake

These honey-based desserts are easy, decadent options to celebrate Bee Day or any day when you have to fulfil your sweet craving. For more recipes and baking equipment, visit CAB Food’s online store.


Image credit:

rainbow cupcakes

How to make Rainbow Cupcakes

Embrace your inner fairy, unicorn or pixie, for these cupcakes are truly magical. Rainbow cupcakes are so pretty to look at and such fun to eat! Take them to school, to parties, to work and spread the joy and magic of these delicious cakes.  The purpose of baking rainbow cupcakes is to have fun with colours, so be creative and original!

rainbow cupcakes

Image sourced from

Let’s make this easy, don’t bother with flour, bicarbonate of soda etc. Buy the 500g premixed vanilla cupcake mix.


  • 4 eggs
  • ½ cup of milk
  • ½ cup of vegetable oil
  • ½ cup of butter
  • 1 cup white sugar
  • And the craziest gel colourings (this is where you go wild)

Let’s do this!


Preheat your oven to 180 degrees Celsius. Line two 12 cup muffin pans with paper baking cups.

Empty the vanilla cupcake mix into a bowl. In a separate bowl, whisk together the milk and vegetable oil and set aside.

Beat the butter and sugar with an electric beater in a large bowl until light and fluffy. The yellow colour of the butter should have almost turned white (then you know it’s been mixed well). Add the eggs one at a time to the butter and sugar mixture, allowing each egg to blend well before adding the next. Pour the vanilla cupcake premix into the mixture alternating with the milk mixture until everything is blended well.

Divide the cake batter into four separate bowls. Add a few drops of the gel colouring into one bowl of batter and stir well; if you want a deeper colour just add more! Repeat this with the other bowls using different colours each time.

Using a different spoon for each colour batter, spoon a tiny spoonful of each colour into the cupcake liners, until ½ to ¾ full. Do not mix the batter once it’s in the cupcake because we obviously want different coloured layers of cake.

Bake in the oven for about 15 – 20 minutes or insert a toothpick into the cupcake, if it comes out clean, it’s finished baking, if not, then bake a while longer.

Image sourced from






Bourbon Pecan Pie

How to avoid hosting a half-baked party











Planning a party can be a real handful, whether it is for a child or adult everybody wants theirs perfect. CAB Foods has a range of products to make this task a little bit easier for you. From premixed red velvet sponge to plastic icing, CAB Foods have everything you need to put together your masterpiece.

Premix Range

premixed red velvet sponge to plastic icing

If you’re worried about baking a cake from scratch then try CAB Foods pre-made mixtures. Chocolate Sponge, various cupcake flavours and red velvet premix are all on offer to the discerning customer. The red velvet is a particular highlight with this in-vogue cake a hit at parties of all kinds. Rich red is a great base for themed cakes so consider it when deciding what to wow guests with at your next party.

Cupcakes are another way to impress your visitors with varying flavours and toppings to keep the kids happy. Couple this with some bright edible décor and you’ve found an easy way to keep the little tykes happy.



Icing the cake is the most intricate part of any birthday baking experience. With the cake baked and decorations hanged, icing the cake is the final pitfall in preparing for your little darling’s day. CAB Foods has a range of icings in different consistencies and forms to help you build your masterpiece. Royal Icing is a hard icing, great for fruitcakes while plastic icing lasts for ages and can be shaped according to whatever you need. Plastic icing is also very good for detail work with a range of colours turning your cake into a canvas. Order today and make your child’s dreams come true.

These are but a few products from CAB Foods’ extensive range. Their store locator and online store make it easy for the customer so consider them when stressing about that Ben Ten cake.

Plastic icing

Image Credits:

Joy the Baker

The Best Baking Blogs Around











To be a baker you need nerve, patience and a desire to find the ultimate in confectionary. This task can be arduous and lonely but don’t fear there are loads of people online ready to help and guide your floured hands. This is a list of the top baking blogs around, local and international so roll up your sleeves, dive in and get baking.

Milk and Cookies

Milk and Cookies

Milk and Cookies is a great local blogger who combines travel, recipes and events to bring you one of the best regulars around. Whether you need ideas on food combinations, awesome restaurants to try or a breakdown of what’s happening in Cape Town, Milk and Cookies is a definite winner. Recipes range from the straightforward to the incredibly bespoke; so bakers of all levels will find something to excite them. Milk and Cookies is a well-known blog with guest appearances on Expresso cementing her place as a household name.


Joy the Baker

Joy the Baker

We go across the pond for the next blog with Joy the Baker’s blog. With delectable recipes, such as Bourbon Pecan Pie with Dark Chocolate, and a personable element coming through you can find hours of fun and companionship in Joy’s blog. Joy’s Red Velvet Cupcakes are among the best ever so try her recipe if you want to get this staple down. The blog itself is simple and effective with incredible photography rounding out the entire experience. Dip into Joy’s archive and never look back.

Bourbon Pecan Pie

Girl with Cake

Girl with Cake

This is a blog with a difference. Girl with Cake is one of those rare people who truly enjoy helping others and her blog is no different. The mechanic is simple, Girl with Cake receives submissions from readers on people who deserve a cake. She bakes, said cake, uploads the recipe and then goes out into the big bad world and gives the lucky nominee a cake. This small act brings joy and the Girl herself has a really positive outlook on life. Following this blog will not only provided you with yummy recipes but also restore your faith in humanity so subscribe now and help support this wonderful woman because like she says “cake brings a unique happiness that everyone deserves to feel.”

yummy recipes



Bakerella is the best exclusive baking blog around. With a specialized navigation system and incredibly intricate recipes, this is a blog for the hard-core baker. Great pictures and a friendly tone make the exquisite creations that much more enticing. Step-by-step guides and videos make this a blog to bookmark with recipes such as Carrot Cake Pops and Kit Kat Cream Cheese Brownies examples of Bakerella’s incredible craft.

Carrot Cake Pops

Browniegirl Blog

Browniegirl Blog

This blog is great for enthusiasts with interesting recipes, good quality pictures and a long archive to peruse. Browniegirl speaks from the heart and her descriptions and instructions are easy and personable making it feel like she’s in the kitchen with you.

interesting recipes

All of these sites are great ways to get yourself invested in the baking movement so keep up with them and you’ll always be in the know. For quality equipment and ingredients CAB Food and the Cookie Jar are on hand to make your baking dreams a success.


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Making a recipe that calls for buttermilk?

Making a recipe that calls for buttermilk?

Making a recipe that calls for buttermilk? Use this simple substitute, and you won’t need to buy any:
Prep Time: 5 minutes
Total Time: 5 minutes










  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice


  1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
  2. Add enough milk to bring the liquid up to the one-cup line.
  3. Let stand for five minute. Then, use as much as your recipe calls for.